I am a viking.

Alright, so this isn’t technically a new risotto. It’s an old risotto (a week old, to be precise), made into something new: Japan’s favorite rounded triangle, onigiri!

Note: if you made your yuzu-koshō risotto extra creamy, this recipe won’t work. The risotto needs to be fairly solid and sticky in order to hold its shape.

Please enjoy this flavorful and filling snack when you are too lazy to make a new risotto.

Yuzu-koshō Risotto Onigiri with Lox

1 1/2 cups leftover yuzu-koshō risotto, refrigerated
about 50 grams lox, torn or sliced into bite-size pieces
toasted sesame seeds, to taste
nori, to taste
mayonnaise, to taste (optional)

1. Lightly wet your fingers and shape risotto into three rounded wedges with lox, sesame seeds, and mayonnaise in the center. If using an onigiri mold, lightly grease the inside of the mold prior to use with a very small amount of sesame oil.
2. Sprinkle additional sesame seeds on top of each onigiri. Wrap in nori and eat with your hands.